a chinese coq au vin? i like this idea patrick.
My one suggestion is to use a stock without a lot of solids, or finely strain the stock through cheesecloth first if there is a lot of particulate. It’s a turn off when the rice is slimy with the dregs.
In addition to stock/broth, I’ll also add lemon and/or lime juice occassionally. Gives the rice an extra little kick 
Ive done it as well…subtle but it does make a difference
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Can I grill a steak and use a bunch of different herbs and spices instead of just salt and pepper?
Am I insane?
In one word, YES, insane
Totally acceptable to use stock instead of water. At that point, you may as well also add chopped vegetables (carrots, peas, corn, whatever you fancy) and make a pilaf out of it.
I did it just today. I made “Wat gai fan” (cantonese) or “Hua ji fan” (Mandarin). 滑雞飯. However instead of cooking the rice with water, I used homemade chicken stock.
Normally this one-pot meal is assembled with rice being made in a pot (or electric rice cooker). Concurrently, bite sized pieces of chicken and black mushrooms (key ingredient) are marinated in soy sauce (two kinds), ginger (key ingredient), sugar, rice wine, sesame oil, corn starch, white pepper. This mixture is then pan fried for about 90 seconds, with half a cup of mushroom water or stock added at the end. At this point, the rice should be about 5-10 minutes from finishing. Pour the chicken mixture with the sauce into the rice pot/maker. And let the rice finish cooking. The meat will finish cooking from the steam, and the rice will be infused with the aromas and flavors of black mushroom, ginger, and because of the chicken stock take on a delectable texture as well as a more chicken-y taste.
Simple, Cantonese cooking with a slight improvement.
Thanks. Looks simple, indeed. ![[cheers.gif]](/uploads/db3686/original/2X/0/0ff9bfcdb0964982cd3240b6159868fbdf215b1a.gif "cheers"){kind=small}
Yum! Shit, now I’ll have to go buy a rice cooker.
While you’re at it, add some saffron to the broth.
I think my maid adds rendered chicken fat to rice when she cooks chicken rice. And she adds coconut milk to rice when she cooks nasi lemak. Lots of other ways of cooking rice.
I think it’s easier to control the timing (of cooking the chicken mixture) with cooking the rice over the stovetop and less equipment to buy. I’m never going to get rid of my Zojirushi however =)
Slight thread drift - also use chicken stock or broth with cous cous and quinoa (and herbs, garlic, shallots, etc.)
we use brown basmati and brown jasmine almost exclusively around here. Here’s what I did last night to go with curried chicken, roasted carrots and pan fried okra
olive oil to film bottom of pot, in goes the brown jasmine about a cup, while that is browing slice some peeled ginger about 2 inches worth, and dice a yellow onion, that goes into the rice, keep stirring together until the rice is toasty, towards the end a knob of butter about 1.5 tbl, then in goes some chicken broth about 2 cups worth. cover and simmer. chop some green onion, white and green separately, about half way through cooking toss in the white bottoms. When the rice is done stir in the green tops. If you’re going to eat with soy, leave out salt (i use unsalted broth) if no soy then a little salt is useful. A
An alternative prep is to do all the above, add the peel of a lime and substitute a small can of coconut milk for some of the broth.
I also do a pilaf version where I brown the rice and onion (other root veg optional) add a bay leaf and cook in the oven in a hotel pan covered with foil, for an hour or so. If you’re looking for a rice dish that requires zero effort and supervision this is it. (for all us gaijin without rice cookers)